How to make Chiko roll – Famous Australian Food
The Chiko roll is iconically Australian and the ingredients are really a mystery to everybody. Here we have tried to capture the flavour so you can have them at home.
· 2 tsp butter
· 1 cup green cabbage, finely shredded
· 1 celery stick, finely sliced
· 1 carrot, grated
· 1 onion, finely sliced
· 200g cooked lamb, finely diced
· 1 chicken stock cube
· 1 tbsp plain flour
· 8 sheets spring roll pastry
· 1 egg, lightly beaten
· vegetable oil for frying
1. Remove the spring roll pastry from the fridge to defrost.
2. Melt the butter on a medium heat in a frying pan.
3. Add the onion, cabbage, celery and carrot to the frying pan and cook until soft.
4. Add the lamb and the chicken stock cube and cook until heated through. Add the flour and mix in.
5. Lay out 1 pastry sheet at a time keeping the rest under a moist clean tea towel. Lay 3 tablespoons of mixture at the bottom centre of the sheet and fold the sides in to the middle and roll.
6. Brush the end with egg to adhere to the pastry. Cover rolls with a moist tea towel. Repeat until all the mixture is used.
7. Heat the oil in a frying pan. It is ready when you drop a tiny corner of pastry in and it sizzles in the oil.
8. Add all of the spring rolls to the oil and cook until golden.
9. Drain on paper towel. Serve with sweet chilli sauce.
· These are delicious and fairly close to the real thing inside although I never remember the outside being crisp like these homemade ones.
· You could use a bit of leftover roast lamb leg, I got a mini rump roast and cooked it especially to make these. Keeping that pastry moist is very important and it dries just as fast as filo. I popped the leftover pastry back in the freezer for next time.